KitchenAid Commercial 8-Quart Bowl-Lift Stand Mixer with Bowl Guard | White
Original price was: $1,049.95.$314.99Current price is: $314.99.
Keep up with the hustle and bustle of a dinnertime rush or bulk order of baked goods with KitchenAid’s 8 Quart Commercial Stand Mixer! With a powerful 1.3HP motor, this stand mixer easily mixes more than eight pounds of dough at a time, which is great for bakeries, sandwich shops, or mixing and portioning a trademark sauce. The intuitive metal control knobs offer speed control protection, while the bowl guard allows chefs to safely add ingredients without pausing the mixing action.
Included with the mixer and 8QT bowl are three commercial-grade stainless steel accessories. The flat beater is ideal for mashing potatoes or mixing cake batter. The dough hook saves time by replacing the need for hand-kneading cookie doughs and bread yeast. Also included is a classical wire whip that mixes standard ingredients such as eggs, flour, sugar, or zesty salsa ingredients.
KitchenAid’s white finish gives this heavy-duty mixer a clasic touch for a picture-perfect commercial kitchen that loves blogging their favorite new recipes. The 8 Quart Commercial Stand Mixer by KitchenAid is a durable piece to whip up tasty treats and minimize time spend on food preparation so you can enjoy the chatters of a happy crowd!
KitchenAid Commercial Bowl-Lift 8 Quart Stand Mixer with Bowl Guard Features:
- NSF Certified for Commercial Use
- Includes commercial-grade stainless steel flat beater, dough hook, & wire whip
- Powerful 1.3HP motor mixes more than eight pounds of dough with ease
- Please note, the KitchenAid 1.3 HP DC Motor is rated to reflect the horsepower rating of the motor itself and not the mixer’s horsepower output to the mixer bowl. The motor delivers .44 HP to the bowl enabling your mixer to deliver consistent power to small and large loads with less heat build-up. When combined with the advanced motor control board which can handle up to 500 max watts, this creates KitchenAid’s most long-lasting and efficient motor yet. Simply put, KitchenAid’s highly efficient, special-purpose motor delivers the power you need when you need it.
- Bowl guard allows chefs to safely add ingredients while the motor is running
- PowerCore technology delivers consistent power with less heat buildup
- Accessories and bowl are dishwasher safe for quick cleanup
- All-metal gears and housing stand up to frequent daily use
- Robust metal control knobs and speed control protection
- Includes a Limited 2 Year Manufacturer Warranty
- 10 Speeds
- Speed 1- Stir- 60 RPMs
- Speed 2- 95 RPMs
- Speed 4- 135 RPMs
- Speed 6- 225 RPMs
- Speed 8- 280 RPMs
- Speed 10- 280 RPMs
- Length: 14.6″ | Width: 13.3″ | Height: 16.5″ | Weight: 25.5lbs
- Watts: 500 | Volts: 120 | Hertz: 50
- Engineered, designed & assembled with pride in the USA
- White: KSMC895WH
SQUID INK PASTA WITH MUSHROOMS RECIPE
Makes 4-6 Servings
By KitchenAid
INGREDIENTS
- 1 cup (140 g) superfine brown rice flour
- 1/3 cup (60 g) potato starch
- 2 teaspoons xanthan gum
- 1 teaspoon fine sea salt, plus more for mushrooms and pasta water
- 4 teaspoons squid ink
- 2 large eggs
- 4 large egg yolks
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium shallot, minced
- 1 pound assorted wild mushrooms (Morels, lobster, chanterelles)
- 3 sprigs of thyme
- Black pepper
DIRECTIONS
Combine the flours, xanthan gum, and salt in a bowl. Whisk them lightly to aerate. Mound the flour mixture on your work surface and make a well in the center that is about 3″ wide that will hold the wet ingredients.
Add the eggs, yolks, and squid ink to the well. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape. The dough will come together in a shaggy mass when about half of the flour is incorporated. At this time, you can start kneading the dough together to incorporate the rest of the flour.
Knead until the dough feels smooth with consistency similar to play dough, about 5 to 10 minutes. If the dough feels dry, spray with a little bit of water. If the dough feels too wet, sprinkle your surface with potato starch while kneading until it feels smooth. Shape the dough into a ball.
Cut the dough into quarters. Take a quarter and flatten it with your hands. Lightly dust it with potato starch if it feels like it might stick while rolling through the pasta roller. Cover the rest of the dough with plastic wrap so it doesn’t dry out.
Start with the widest setting of your Pasta Roller from the KitchenAid Pasta Roller & Cutter Set attached to the power hub of your KitchenAid Stand Mixer. Roll the dough through three times. Continue rolling through narrower settings until you get the thickness you like (I usually go to the third setting).
Lay the rolled strip of pasta on your work surface (dust surface with potato starch if necessary) and keep it covered with plastic wrap.
. Repeat with the remaining pieces of dough.
Cut the pasta using the Fettuccine Cutter. As the pasta comes out, roll between fingers and place on a work surface. At this point, you can freeze the pasta or cook it.
Fill a large pot with water and bring to a boil. In the meantime, start cooking the mushrooms. Heat a skillet over medium-high heat. Add the olive oil, garlic, shallots, mushrooms, and thyme. Cook, stirring occasionally, for about 5 minutes, until tender and a little browned. Season with salt and pepper.
When the pasta water comes to a boil, season with a generous amount of sea salt. Cook the pasta for about 3 minutes or until al dente. Drain through a colander and then add to the sauté pan with the mushrooms. Toss to coat with oil and mushrooms and serve immediately.
| Size | White |
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